No, spatchcocking turkey isn’t the next big fad to come along after pickleball! It’s a nontraditional way to cook a turkey so that it heats more evenly and achieves a crispier skin. The presentation is a bit, well… the cooked bird won’t look like a Norman Rockwell painting. However, the taste is worth every bit of weird looks your dinner guests might throw your way.
A spatchcocked turkey is roasted flattened out. One of the best ways to understand why this helps is to look at a turkey sitting in a roasting pan. With the traditional
As Thanksgiving approaches, turkey takes center stage. For many home cooks, preparing the iconic holiday bird can be daunting. Should you brine deep fry, roast or smoke it? And how can you ensure a juicy, flavorful turkey with crisp skin?
One increasingly popular preparation is spatchcocking. This cooking method delivers tender, evenly cooked meat and wonderfully crispy skin in about half the traditional roasting time. But not everyone feels up to spatchcocking their own turkey. So will a butcher do it for you? Let’s find out!
What Exactly is Spatchcocking?
First, spatchcocking simply means removing the backbone of a chicken or turkey and flattening it out. This allows the bird to cook faster and more evenly since the heat can access all areas at once.
With the turkey splayed open, seasonings can also penetrate better. And the skin gets ultra crispy from direct contact with the roasting pan.
While it sounds complex, spatchcocking only takes a few minutes with poultry shears or a sharp knife. But for the novice, it can seem daunting.
Why Get a Butcher to Spatchcock Your Bird?
Even experienced home cooks may prefer not to spatchcock their own turkey Here are some reasons why having a butcher do it makes sense
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You lack the tools or skills. Quality poultry shears and some practice help make quick work of removing the backbone. If you don’t have the right tools, it’s smarter to let a pro handle this step.
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It saves time and hassle. One less messy prep task to deal with on your holiday to-do list is always welcome.
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The butcher can truss it too. Trussing helps the spatchcocked turkey hold its shape. Some butchers will truss your spatchcocked bird for you after removing the backbone.
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You want a turkey spatchcocked and deboned. For ultimate convenience, some butchers will debone the entire turkey except for wing tips and drumsticks after spatchcocking it. This makes carving a breeze.
Asking Your Butcher to Spatchcock
Okay, so getting your butcher to spatchcock your turkey for you makes good sense. But will they actually do it? Here’s what you need to know:
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Ask 1-2 weeks in advance. Give your butcher plenty of notice before your needed pickup date. Holidays are very busy times for butchers.
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Not all butchers offer this service. Some smaller shops may not have the time or staff to spatchcock turkeys. Larger butcher shops or chains (like Whole Foods) are more likely to accommodate requests.
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There may be a small fee. Expect to pay an extra $5-15 for spatchcocking depending on the butcher. For deboning too, the fee could be $20-30. Very reasonable for the time saved!
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You may need to special order a turkey. If providing an already spatchcocked turkey, the butcher will need to order it specially from their supplier. So give them even more lead time in this case.
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Butchers want to help make your holiday meal a success! They understand how popular spatchcocking has become. Reputable butchers will do their best to meet reasonable holiday turkey prep requests.
Spatchcocking Tips for Juicy, Crispy Turkeys
However your turkey gets spatchcocked, follow these tips for the best results:
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Dry thoroughly and let sit before roasting. Pat the turkey very dry inside and out. Salt it generously. Then let it air dry in the fridge up to overnight. This helps ensure crispy skin.
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Roast at a high temp. Crank the oven to 450°F. The high heat accelerates cooking and browning. Tent with foil if skin gets too dark.
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Use a meat thermometer. Cook to 165°F in thighs and 155°F in breasts. Don’t rely on times.
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Rest before carving. Letting the turkey sit for 15-20 minutes allows juices to reabsorb for a moist, tender meal.
Get Your Butcher on Board with Spatchcocking
This Thanksgiving, give your turkey a spatchcock makeover for a showstopping centerpiece cooked to crispy, juicy perfection in record time.
Take the guesswork out of the process by having your trusted butcher spatchcock and truss your bird for you. A small additional fee will buy you valuable peace of mind knowing your turkey will hit the table ready for its closeup.
With some advance planning, most reputable butchers will happily lend their skills to get your holiday turkey prepped just the way you want it. So go ahead – ask your butcher to give spatchcocking a shot this Thanksgiving!
How do you spatchcock your turkey, and what is Spatchcocking Turkey?
First of all, the quality of your turkey matters. Select a healthy, fresh turkey from a reputable local butcher like The Butcher Shop.
You’ll need a good pair of poultry shears and a pairing knife. Make sure your turkey has been rinsed well–inside and out–under cool water, and then pat it dry with paper towels.
Next, lay your fresh or thawed bird on a large cutting board with the breast side down. Use the poultry sheer to cut along the backbone. Hold the bird firmly, and you may need a little extra strength to get through some of the more rigid bones. Do the same thing along the other side of the backbone and then pull the entire backbone off the bird. Don’t discard it, though–it will make fantastic gravy! Use the poultry shears to trim off any excess fat from the bird.
Now, use the pairing knife to cut along both sides of the wishbone so you can remove it. Removing the wishbone will make it easier to carve after it’s cooked.
Spread the legs and the wings of the bird out, and push down hard on the breast of the bird-like you’re giving it one super-duper chest compression. You should hear the bones crack. Tuck the wing tips underneath to keep them steady throughout the cooking process. And there you have it: a flattened, spatchcocked turkey.
How should you roast your spatchcocking turkey?
- A fresh, TBS turkey
- A sweet onion, chopped
- 6 carrots, chopped
- 6 celery stalks, chopped
- A bundle of fresh thyme
- 3 to 4 cups of chicken or turkey stock
- Bay leaves
- Olive oil
- ¼ cup of butter
- ¼ cup of flour
Preheat your oven to 450° F.
Select a baking sheet that is large enough to hold the turkey. Cover it in foil, and then scatter a mixture of chopped onions, carrots, celery onto the sheet. Add a few sprigs of fresh thyme and a couple of bay leaves. Cover the vegetable with a lightweight wire rack to hold the chopped pieces in place, and then place the splayed-out turkey on top of it. Season the bird with salt and pepper. Place the turkey in the oven and set the timer for 75 minutes.
While your turkey is roasting, you can begin to prepare the gravy. Use a meat cleaver to chop up the backbone into several 2-inch pieces. Put a couple of teaspoons of olive oil in a large saucepan and brown the backbones. Add a couple of handfuls of chopped onion, carrots, and celery, and saute until the onions begin to soften. Add 3-4 cups of chicken or turkey stock to the pan, as well as some more sprigs of thyme and a couple of bay leaves. Allow the mixture to simmer for about 45 minutes. Strain the cooked mixture into a heat-safe bowl.
In another saucepan, melt 4 tablespoons of butter with ¼ cup of flour and continue to whisk it until the mixture begins to turn a golden color. Slowly, whisk in the strained stock a little bit at a time.
Once the timer goes off, check the turkey’s temperature with a meat thermometer. You’ll know the bird is done when the thickest portions of the bird register at about 160° F. Remove the turkey from the oven and place it on a cutting board. Allow the turkey to rest for at least 20 minutes before carving it. While you are waiting, transfer the drippings from the baking sheet into your gravy. Whisk the mixture together.
The choice is yours for ways to carve the bird, but what you’ll end up with is a perfectly roasted turkey with delicious gravy! Ready to try spatchcocking turkey?
Is it better to spatchcock a turkey?
FAQ
Can you ask a butcher to spatchcock chicken?
Will a butcher debone a turkey?
Is it worth spatchcocking a turkey?
Will a butcher thinly slice meat?
How to Spatchcock a Turkey?
Learn how to spatchcocked a turkey! It’s an easy technique that’ll cook your turkey fast, with tender meat, and crispy skin every time. Remove the neck and giblets from your turkey and pat it dry with paper towels. Then place it breast side down on your cutting board.
Does a spatchcocked Turkey have a backbone?
Since the skin of a spatchcocked bird is all on top, it all crisps up beautifully, giving you more crispy skin than a conventionally cooked bird. The removed backbone can be used to give your gravy an extra dimension of turkey flavor.
Why does Spatchcock Turkey cook more evenly?
Spatchcock turkey cooks more evenly because it’s on a level surface. The breast meat and dark meat reach doneness at the same time, which means you’ll have a nice, juicy turkey. More skin is exposed during roasting, which results in maximum golden brown crispy skin.
Can you stuff a spatchcocked Turkey?
Other folks complain that you can’t stuff a spatchcocked turkey, and that’s true. However, you can start your turkey in the oven resting directly on top of a large tray of stuffing, transferring the turkey to a rack in a rimmed baking sheet about half way through cooking before the stuffing has a chance to start burning.